This Filipino BBQ Pork Chop is sweet, salty, and smoky, with the classic flavors of soy sauce, calamansi-style tang, banana ketchup, and garlic.
3 hours 15 minutes · Serves 6
Ingredients for Filipino BBQ Pork Chop
3 lbs pork chops
3/4 cup soy sauce
3 tablespoons lemon juice
2 tablespoons Worcestershire sauce, optional
1 tablespoon garlic powder
1/4 cup banana ketchup, plus about 3 tablespoons for basting
2 teaspoons granulated white sugar
1 teaspoon salt
1 teaspoon ground black pepper
2 tablespoons cooking oil
How to cook Filipino BBQ Pork Chop
1.In a bowl, combine the soy sauce, Worcestershire sauce if using, 1/4 cup banana ketchup, lemon juice, salt, sugar, garlic powder, and ground black pepper until the sugar dissolves.
2.Place the pork chops in a large resealable bag or covered container. Pour in the marinade, remove the air if using a bag, seal, and refrigerate overnight or for at least 3 hours.
3.Before grilling, strain or transfer the leftover marinade to a bowl and mix in the cooking oil and about 3 tablespoons banana ketchup to make a basting sauce.
4.Heat the grill to low to medium heat. Grill the pork chops for 10 to 12 minutes per side, brushing with the basting sauce as they cook.
5.Remove from the grill when the centers are cooked through and the outside has a light char. Serve with hot rice, on a plate or banana leaf, alongside salted eggs, chopped tomato, and onion.
